DARK CHOCOLATE 76%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 76%
60-80g
full-fat milk (3,5% fat)
100g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 68%
70-80g
full-fat milk (3,5% fat)
100g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
80-100g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
full-fat milk (3,5% fat)
100g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38% and LACTEE CARAMEL
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
100-120g
RENO CONCERTO LACTEE CARAMEL
full-fat milk (3,5% fat)
100g
Preparation
Balanced formulation with Milk Chocolate 38% and Lactee Caramel.
See the preparation process below.
DARK GIANDUIA
Ingredients
90-100g
full-fat milk (3,5% fat)
100g
Preparation
Balanced formulation with Dark Gianduia Chocolate.
See the preparation process below.
Final composition
-Bring the milk to a boil.
-Add the chocolate and mix.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
CHOCOLATE
